RE: [CH] Swift Tiger sauce

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Jim Wrote;
> Acids (vinegar, citrus, etc) increase the effects of capsaicin.  Sugar
> (carrots, sucrose, fruit, etc) mollify it's effects.  Sweet/hot is
> caused by the sugars (Glucose, Fructose, or Sucrose) masking the cap
> until they're gone.  
> 
Looking to acids which increase the effects of caps., perhaps you know if
this is also true for lactic acid?
I ask this because in the Indian kitchen the use lot's of yogurt to
neutralize the heat.
So this could be in contradiction with the above effect.
But maybe this is because of other elements in the yogurt, I like curies a
lot and noticed that if I cook in yogurt I can use triple the amount of
peppers where I normally would find that one batch would be crying hot.

Rob

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